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Ingredientes
- Buttermilk Corn Bread
- 6 Tbsp. Butter, (3/4 stick)
- 1 lb Andouille or possibly other spicy fully cooked, (such as warm links), smoked sausage, diced
- 3 c. Minced red bell pepper
- 3 c. Minced green onions, (about 2 bunches)
- 1 c. Minced shallots, (about 8)
- 1 c. Minced celery
- 2 Tbsp. Minced garlic
- 2 Tbsp. Minced fresh thyme or possibly 2 tsp. dry
- 2 tsp Dry rubbed sage
- 1 tsp Grnd allspice
- 3/4 tsp Cayenne pepper
- 1/2 tsp Chopped bay leaves, (about 8 small)
- 4 lrg Large eggs, beaten to blend
- 1 1/2 c. Canned low-salt chicken broth, (about)
Direcciones
- Preheat oven to 350F. Arrange corn bread on large baking sheet. Bake till slightly dry and toasted, about 20 min. Transfer to very large bowl; cold.
- Heat butter in heavy large Dutch oven over high heat. Add in sausage, pepper, green onions, shallots, celery, garlic, thyme, sage, allspice, cayenne and bay leaves and saute/fry till vegetables are just tender and mix is very moist, about 15 min. Stir vegetable mix into corn bread. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) Mix Large eggs into stuffing.
- To bake stuffing in turkey:Add in 1/2 up chicken broth to stuffing and mix thoroughly. Fill main turkey cavity with stuffing. Mix sufficient chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 c. chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover tightly with buttered aluminum foil. Bake stuffing in dish alongside turkey till heated through, about 30 min.Uncover stuffing and bake till top begins to brown, about 15 min.
- To bake all stuffing in pan:Preheat oven to 350F. Butter 13x9x2-inch baking dish. Mix 1 1/2 c. chicken broth into stuffing. Transfer stuffing to prepared baking dish. Cover tightly with buttered aluminum foil. Bake till stuffing is hard and heated through, about 45 min. Uncover stuffing and bake till just beginning to brown to top, about 15 min.
- Makes 10 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1550g | |
| Calories 1311 | |
| Calories from Fat 826 | 63% |
| Total Fat 93.51g | 117% |
| Saturated Fat 51.01g | 204% |
| Trans Fat 0.0g | |
| Cholesterol 1017mg | 339% |
| Sodium 1029mg | 43% |
| Potassium 3008mg | 86% |
| Total Carbs 84.13g | 22% |
| Dietary Fiber 18.7g | 62% |
| Sugars 26.1g | 17% |
| Protein 47.31g | 76% |
